Bring the mint leaves, cream and milk to a simmer and once hot turn off the heat. In a separate bowl whisk the egg yolks and sugar together until pale and fluffy. Pour the minty cream over the egg slowly, whisking all the time.

Strain off the mint leaves into a blender and whizz until pureed. Add back to the cream and put back over a gentle heat. Stir constantly with a wooden spoon until it coats the back of the spoon.

Transfer to an ice cream machine and churn until done. In a container, add a few tablespoons of melted chocolate, then top with ice cream. Repeat the layering, lasagne-style until all the mix is used up. Freeze for a further hour so the chocolate is set.